This post is sponsored by Bush’s Beans.

Effortless Cheesy Black Bean and Corn Enchiladas: Your Perfect Vegetarian Meal Prep Solution

As life gets busier, especially with significant life changes on the horizon, the quest for genuinely quick, easy, and satisfying meals becomes paramount. With just a couple of months before a new baby arrives, my focus has shifted dramatically towards efficient kitchen strategies. While I haven’t traditionally been a fan of extensive make-ahead freezer meals, the prospect of navigating those intense early weeks with a newborn has me rethinking everything. The idea of having delicious, wholesome dinners ready to go with minimal effort is incredibly appealing.

One particular shortcut that has consistently proven its worth in the past – whenever I’ve been proactive enough to implement it – involves pre-cooking and seasoning ground meats. Whether it’s ground beef or turkey for Mexican or Italian-inspired dishes, preparing a large batch, seasoning it to perfection, cooling it, and then portioning it into labeled freezer bags for future meals is a game-changer. Just last month, I applied this same principle to chicken, shredding a big batch after cooking. Having those bags of pre-shredded chicken on hand to quickly toss into quesadillas, soups, or even these enchiladas has been an absolute lifesaver during hectic weekdays.

There’s a unique satisfaction that comes from looking into your freezer and seeing a collection of homemade meal components, ready to transform into a delightful dinner. This feeling is often amplified after a bulk shopping trip to stores like Costco, where stocking up on essentials makes these large-batch cooking sessions not only practical but also incredibly rewarding. The time investment upfront pays dividends in convenience and peace of mind down the line, freeing up precious moments when they matter most.

My latest freezer-friendly endeavor involved homemade enchilada sauce. After whipping up a generous batch, I portioned the luscious, flavorful sauce into individual meal-sized containers, tucking them away in the freezer. This simple step ensures that our next “enchilada night” will be even more effortless. The beauty of this approach is how it streamlines the entire cooking process. For this particular recipe, Cheesy Black Bean and Corn Enchiladas, the remaining ingredients were already pantry and refrigerator staples. Components like high-quality Bush’s Black Beans, fresh tortillas, and a selection of cheeses are items I always keep on hand, making this vegetarian delight incredibly easy to assemble at a moment’s notice.

These vegetarian enchiladas are incredibly satisfying on their own, proving that a meatless meal can be every bit as hearty and flavorful as its carnivorous counterparts. However, for those who prefer a protein boost, this recipe is wonderfully adaptable. If you happen to have some of that pre-cooked shredded chicken or seasoned ground turkey in your freezer, it would make an excellent addition to the black bean and corn filling. The versatility of this dish truly makes it a staple for any busy household, catering to various dietary preferences with ease and deliciousness.

I am genuinely eager to hear your best make-ahead meal ideas or any clever kitchen shortcuts you’ve discovered. Navigating the demands of a growing family requires all the help and collective wisdom I can gather! Please, leave me a note in the comments section below and share your invaluable tips and tricks. Let’s build a community resource for effortless and enjoyable home cooking.

In the meantime, I invite you to savor this fantastic recipe for Cheesy Black Bean and Corn Enchiladas. It’s a testament to the fact that you truly can never go wrong with the classic combination of hearty black beans and rich cheese. These enchiladas were an absolute triumph in my household; even my husband, a self-proclaimed meat-lover, didn’t miss the absence of meat one bit. The robust flavors, creamy textures, and overall comfort factor make this dish an undeniable winner for any weeknight dinner or special occasion. It’s proof that vegetarian meals can be incredibly satisfying and packed with flavor, making them a delicious option for everyone at the table.

Print Recipe

Cheesy Black Bean and Corn Enchiladas

Yield: 8 enchiladas

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

8 medium-sized flour tortillas (about 7-8 inches)
2 cans Bush’s Black Beans, 15-ounce each, drained and thoroughly rinsed
1 cup frozen corn, defrosted (can also use canned corn, drained)
2 oz sharp cheddar cheese, freshly shredded
4 oz Monterey Jack cheese, freshly shredded and divided (2 oz for filling, 2 oz for topping)
1/2 teaspoon ground cumin powder
1/2 teaspoon sweet paprika
2 cups homemade or high-quality store-bought enchilada sauce (I highly recommend this homemade recipe for superior flavor)
3 scallions (green onions), finely chopped, for garnish

Directions:

Begin by preheating your oven to 375 degrees Fahrenheit (190°C). Lightly spray a standard glass 9×13 inch baking dish with a nonstick cooking spray to prevent sticking, and set it aside for later assembly.
In a large mixing bowl, combine the drained and rinsed Bush’s Black Beans, defrosted corn, 2 ounces of shredded cheddar cheese, 2 ounces of the shredded Monterey Jack cheese, cumin powder, and paprika. Using a sturdy fork or a potato masher, gently smash about half of the beans with the cheese and spices until the mixture is chunky and well incorporated. The goal is to create a textural contrast, keeping some beans whole for bite while others provide a creamy base.
Lay one flour tortilla flat on a clean cutting board or plate. Spoon about 2 heaping tablespoons of the black bean and corn filling into the center of the tortilla. Carefully and tightly roll up the tortilla, ensuring the filling is enclosed. Place the rolled enchilada seam-side down into your prepared baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
Once all enchiladas are neatly arranged in the baking dish, pour the enchilada sauce generously and evenly over them, making sure each enchilada is thoroughly coated. Sprinkle the remaining 2 ounces of shredded Monterey Jack cheese over the sauced enchiladas. Transfer the dish to the preheated oven and bake for 25-30 minutes, or until the sauce is visibly bubbly around the edges and the cheese on top is beautifully melted and lightly golden.
Upon removing from the oven, let the enchiladas rest for 5 minutes before serving. Garnish with chopped scallions for a fresh burst of flavor and color. These enchiladas are delicious on their own or served with a side of rice, a simple green salad, sour cream, or guacamole.

Notes

For an extra layer of flavor and freshness, I originally intended to add finely chopped sweet onion and fresh cilantro to the filling, but in my rush, I forgot! Please don’t make my mistake; these additions would elevate the taste even further. Feel free to customize this recipe with other vegetables like diced bell peppers or spinach. If you prefer a spicier kick, a pinch of cayenne pepper or a dash of your favorite hot sauce can be added to the filling or the sauce. To make this dish even more vibrant, consider a topping of fresh salsa or a dollop of Greek yogurt for a healthier alternative to sour cream. You can prepare and roll the enchiladas ahead of time, then add the sauce and cheese just before baking. This is a fantastic strategy for busy weeknights or when entertaining guests!

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If these Cheesy Black Bean and Corn Enchiladas have sparked your interest, you might also enjoy exploring these other delightful enchilada recipes to add even more variety to your meal planning:

Chipotle Black Bean and Garden Vegetable Enchiladas: A smoky, hearty, and fresh take on vegetarian enchiladas, bursting with garden goodness.
Cheese and Onion Enchiladas with Verde Sauce: A classic comfort food dish featuring rich cheese, savory onions, and a vibrant, zesty verde sauce.
Steak Fajita Enchiladas: For the meat-lovers, this recipe combines the sizzling flavors of steak fajitas with the comforting embrace of an enchilada.
Peach Salsa Pork Enchiladas | Barbara Bakes: An unexpected yet delightful fusion of sweet and savory with tender pork and fruity peach salsa.
Honey Lime Chicken Enchiladas | Tidy Mom: A wonderfully balanced recipe featuring succulent chicken infused with sweet honey and bright lime flavors.

Disclosure: I have a valued working relationship with Bush’s Beans. I have received compensation to develop and share creative recipes with you throughout the year. It’s important to me that you know these recipes are genuinely ones I would enthusiastically prepare and enjoy with my own family, and all opinions expressed are, as always, 100% my authentic own.